When we first married, Lou told me her Mom made little cucumber sandwiches for parties. I’m a south Mississippi hillbilly by birth so I don’t know much about fancy little cucumber sandwiches. She described how her Mom made them, and soon after, I prepared them for a Friday Night Porch Party. Lou was right. They were delicious. This is my take on those little sandwiches in a dip form. The dip tastes so fresh and exactly like those little sandwiches when served with toast points prepared from white bread.
Cucumber Dip
Ingredients:
1 English cucumber, peeled and thinly sliced
1/2 cup white vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
1 block of cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon cayenne pepper
Directions:
As early as possible, preferably the day before, combine the cucumber with the vinegar, water, sugar and salt in a mason jar to marinate in the refrigerator. When you are ready to make the dip, remove the cucumbers from the marinade and chop. Save a little of the marinade to add to the dip. Combine the cream cheese, mayonnaise, cayenne and about a tablespoon of the marinade. Fold in the chopped cucumbers. Refrigerate. Serve with any plain cracker like a Wheat Thin.
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